Baked Eggs with Halloumi & Herbs in Tomato Sauce

Preheat your oven to 375°F/190°C. Heat the olive oil in a 10-inch oven-safe skillet over medium heat.

Add the diced onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.

Pour in the diced tomatoes and dried oregano. Bring the mixture to a simmer, then reduce heat to low and cook for 5 minutes, allowing the sauce to thicken slightly.

Nestle the halloumi slices into the tomato sauce. Carefully crack the eggs directly into the sauce, spacing them evenly apart.

Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set and the yolks are still slightly runny.

Remove the skillet from the oven. Garnish with fresh chopped parsley and black pepper before serving immediately.